Agar-agar 1300 25 kg

Agar Agar 1300 for Dense Vegan Texture Systems and Confectionery Formulations

Agar Agar 1300 is a high-gel-strength plant-derived gelling ingredient widely used in food manufacturing, confectionery production, molecular gastronomy, and advanced texture formulations. Extracted from red seaweed, the ingredient is especially valued in vegan products, plant-based recipes, and clean label food systems where stable structure, dense texture formation, and botanical origin are essential for modern product development.

In the international market, Agar Agar 1300 is commonly incorporated into fruit jelly systems, marmalade products, marshmallow formulations, vegan desserts, bakery applications, confectionery fillings, and modern functional food products. Demand for high-performance agar ingredients continues to increase alongside the growth of vegan food manufacturing, alternative texture technologies, and plant-based ingredient innovation.

Agar Agar 1300 is appreciated for:
high gel strength,
formation of dense and elastic textures,
excellent formulation stability,
plant-based origin,
compatibility with vegan systems,
effective functionality in hot and cold applications,
broad use in professional food manufacturing.

The ingredient works efficiently with:
pectin,
carrageenan,
starches,
fruit powders,
berry extracts,
sweet syrups,
sugars,
plant proteins,
functional food ingredients,
botanical texture systems.

Agar Agar 1300 is widely used in:
marmalade production,
jelly systems,
marshmallow formulations,
vegan desserts,
fruit fillings,
confectionery masses,
bubble tea applications,
functional food,
healthy snack products,
nutraceutical formulations,
hydrogel cosmetics,
SPA gel systems.

In cosmetic manufacturing, Agar Agar 1300 is also incorporated into hydrogel textures, gel masks, soothing formulations, and botanical cosmetic systems where natural texture agents and plant-based thickeners are preferred in modern formulation design.

Within the global B2B sector, Agar Agar 1300 remains highly demanded among manufacturers of:
vegan foods,
functional desserts,
plant-based nutrition,
clean label products,
molecular gastronomy applications,
healthy confectionery,
wellness products,
natural cosmetics.

The ingredient supports the development of dense and stable texture systems with strong elasticity and structural integrity. Due to its powerful gelling performance, Agar Agar 1300 is suitable for professional food manufacturing, vegan confectionery development, and multifunctional formulation systems.

Berry Vegan Marmalade Formulation with Agar Agar 1300

Purified Water - 350 ml
Black Currant Puree - 220 ml
Sugar - 110 g
Agar Agar 1300 - 8 g
Raspberry Powder - 6 g
Lemon Juice - 10 ml

Blend the agar with sugar in dry form. Bring the water to a boil and gradually disperse the mixture while stirring continuously. Add the black currant puree and raspberry powder, then simmer for 2-3 minutes to fully activate the agar system. Incorporate the lemon juice and pour the mixture into molds. After cooling, the product develops a dense vegan marmalade texture suitable for dessert and functional food formulations.